September 1, 2022
Pesto Chicken Meatballs with Sundried Tomato & Corn Pasta
This is a great way to fake having access to fresh ears of Summer corn that is worth eating.
Who me, missing good – or even terribly edible – corn? Never. The perils of #expatlife. We certainly don’t have Silver Queen, and the ears of corn we do get are mealy and gross. Frozen it is.
gluten-free
Pesto Chicken Meatballs with Sundried Tomato & Corn Pasta
1 lb ground chicken
2 Tbsp pesto
2 cloves garlic, minced
1 tsp baking soda dissolved in 1 Tbsp water
2/3 c frozen corn
1 large zucchini, chopped
5 sundried tomatoes, chopped
4 slices precooked bacon, chopped (I used turkey bacon)
2 Tbsp pesto
Half a box of your favorite pasta (I used a chickpea pasta)
Nutritional yeast (optional)
Fresh basil (optional)
Combine 2 Tbsp pesto with the minced garlic, baking soda and ground chicken and form into ping pong ball sized meatballs. Cook in your preferred method (I air fried mine for 10 minutes).
Put your pasta water on to boil and cook pasta to al dente. Reserve a little pasta water to help build the sauce when draining.
Salt, pepper & oil
Sauté the corn and zucchini in a little oil spread in large pan over medium-high. Hit with salt and pepper and let go until browned in bits.
Add the sundried tomatoes and bacon and let go another minute or two.
Add 2 Tbsp pesto, the pasta, and enough pasta water to loosen the pesto up to form a sauce. Toss and serve with the meatballs, snipped basil, nutritional yeast and a few cracks black pepper.
Serves 3 – 4 for dinner
August 31, 2022
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August 26, 2022
Hawaiian Pizza Chicken Bowls
I’m firmly team any way I can get pineapple – including on pizza. Yum.
gluten-free
Hawaiian Pizza Chicken Bowls
4 boneless, skinless chicken breasts
Your favorite pizza sauce (mine happens to be a red pepper & garlic spicy pesto, but you do you)
Vegan mozzarella (the mozzarella I used was fairly tasteless and could have really been skipped)
8 slices ham or prosciutto (I used turkey prosciutto)
1 can pineapple rings (I much prefer canned in juice)
Italian herb mix
1 cup basmati rice cooked in veggie stock
1 large zucchini, chopped
4 – 6 ounces mushrooms, sliced
Oil, salt & pepper
Preheat your oven to 200C/375F and prep a baking sheet. Chop the zucchini and slice the mushrooms. Set aside.
If your rice isn’t already made, start this now.
Season the chicken generously with Italian seasoning, salt and pepper. Spread a thick layer of pizza sauce over top. Top that with a couple slices ham/prosciutto, and cheese. Add a ring or two of pineapple on top of that, and sprinkle with more seasonings.
Arrange on the baking sheet with the veggies. Drizzle veggies with oil, salt, pepper and more Italian seasoning.
Bake 15 – 20 minutes or until the chicken is cooked through and the veggies are done to your liking.
When the rice is done, add a couple Tablespoons of your pizza sauce and the rest of the pineapple (cut into chunks).
Serve chicken and veggies over this nice rice.
Serves 4 for dinner
August 25, 2022
Gastography 